Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →Classic Lemon Bars with Jaca
Buttery shortbread crust topped with a tangy, silky lemon filling — made healthier with Jaca rare sugar (allulose) instead of white sugar. Dusted with powdered sugar and ready to steal the show at any gathering.
Ingredients
- 2 cups all-purpose flour (for crust)
- 1 cup Jaca rare sugar (for crust) (replaces ½ cup sugar at 2x)
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups Jaca rare sugar (for filling) (replaces 1½ cups sugar at 2x)
- ¼ cup all-purpose flour (for filling)
- 4 large eggs
- ⅓ cup fresh lemon juice (about 2 large lemons)
- 1 tablespoon lemon zest
- powdered sugar, for dusting (optional garnish)
Sweetener Used
4 cups Jaca rare sugar total (1 cup crust + 3 cups filling) Allulose
Replaces: 2 cups sugar total (½ cup crust + 1½ cups filling)
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
- 2
Make the crust: In a large bowl, mix 2 cups flour and 1 cup Jaca rare sugar. Cut in the softened butter with a fork or pastry cutter until the mixture resembles coarse crumbs.
- 3
Press the crust mixture evenly into the bottom of the prepared pan. Bake for 15 to 18 minutes until the edges are lightly golden.
- 4
While the crust bakes, make the filling: Whisk together the eggs, 3 cups Jaca rare sugar, ¼ cup flour, lemon juice, and lemon zest until smooth.
- 5
Pour the filling over the hot crust as soon as it comes out of the oven.
- 6
Return the pan to the oven and bake for 20 to 25 minutes, until the filling is set and no longer jiggles in the center.
- 7
Let the bars cool completely in the pan on a wire rack — at least 1 hour. Refrigerate for 2 hours for the cleanest slices.
- 8
Lift the bars out using the parchment overhang. Dust with powdered sugar, slice into squares, and serve.
- 9
This is a Jaca-adjusted healthier version — all the bright, tangy lemon flavor you love with zero sugar spike.
Pro Tips
- Use fresh lemon juice — bottled juice won't give you the same bright, punchy flavor.
- Adding lemon zest to the filling takes the lemon flavor up a notch.
- Don't skip the chill time — cold lemon bars slice much cleaner than warm ones.
- Jaca's lower sweetness means 2x the amount, but the texture stays silky and the lemon really shines through.
- Store in an airtight container in the fridge for up to 7 days.